350ml non-dairy whipping cream
200g (7 oz) red beans, boiled until very soft
70g (2.5 oz) light brown sugar (to taste)
(1) Beat non-diary whipping cream at high speed with electric mixer until light and fluffy. Add all other ingredients and blend at high speed with electric mixer for 2-3 minutes. Place the mixture in a freezer.
(2) After two hours, remove mixture from freezer and blend 1-2 minutes with electric mixer a second time. Then place it in freezer again.
(3) After another two hours, remove from freezer, blend for a third time for about 1-2 minutes, and return to the freezer to freeze completely. The ice cream is ready to serve when frozen. Repeating the “freeze-blend-freeze” process three times will make the texture of the ice cream soft and fine.
*Dairy whipping cream is condensed from fresh milk. It has lesser whip-ability than non-dairy whipping cream. To make ice cream, one should use non-dairy whipping cream.
* Non-diary whipping cream and liquid are the main ingredients of ice cream. If you use the proper proportions, you can make various flavors of ice creams. Generally speaking, the best proportion to give a smooth taste is 5:3: for example, 200ml non-diary whipping cream to 120ml liquid. Adding some fruit pulp and/or nuts will enhance the flavor.